Showing posts with label Side Dish and Condiments. Show all posts
Showing posts with label Side Dish and Condiments. Show all posts

Friday, June 7, 2013

Kimchee

Korean Kimchee

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First attempt... back in 2010, and has only 4 or 5 ingredients...
I was new to Korean food back then... aiyoh...I blamed it on my kids for watching too much Korean dramas. Kids watched how the drama unfold but I watched what the actors/actresses eat...whatever they ate, even when they  sloppily slurped hot bowl of noodles, always looks good and yummy...

Ooops... I am going off topic

First attempt lacked of "something" ... using 4 or 5 ingredients doesn't make Kimchee anywhere near the authentic "Real Deal' stuff...
Since then, H and I, been experimenting few times using recipes found on blogsphere.

...and my numero Uno Kimchee eater aka D, would passed comments like ~

'...Mom, its too salty'... 'its not hot enough'... 'too much garlic' 

its always this or that. But he will eat them nevertheless. 



We stopped browsing the net, when we found one recipe from Kitchen Wench (see link to her page, below, in the recipe section). 

... our Kimchee story did not end there... we have another hurdle to jump, faced with another stumbling block...

"where can I get Korean Chilli powder or Gochugaru in Perth????"

The Asian grocer, minutes away from my house, dont stock them. The other grocer, located 20km away ,  have it, but it comes in 5 kg bag... but... I only need less than 1 cup *sigh*

So I improvised... I substitute Gochugaru with hot paprika and chilli powder instead.
.... and it worked well.

 'this is your best kimchi....' 
uttered D... the 'hantu' kimchee ('hantu' in this context means monster ie like Cookie Monster) big grin


I'd like to believe ... that our quest for a good kimchee recipe is finally over.

Kimchee
adapted with modification from Kitchen Wench
to print ~ click here

1 whole Chinese cabbage or Wong bok
¾ to 1 cup of salt

Paste
1 heap tablespoon glutinous rice flour
½ cup water
3 tablespoon hot paprika
3 teaspoon chilli powder (add more if you want some heat)
½ cup fish sauce
2 tablespoon caster sugar
5 cloves of garlic
1 inch of ginger
½ red onion
¼ nashi pear*see note 
  1. Cut away the stem, separate and washed thoroughly each leaves making sure no dirt or sand trapped within the leaves.  
  2. Using a large basin (preferably the square shape basin) lay the leaf flat at the bottom and sprinkle with salt.
  3. Continue until all leaves are salted through. 
  4. Put it aside for 4-5 hours. 
  5. By the end of the 5 hours, the leaves should be in ‘wilted’ form and soft. 
  6. Wash off the salt thoroughly by rinsing with cold water twice or thrice. 
  7. Squeeze out the excess water.
Making Kimchee paste...
  1. Mix glutinous rice flour with water in a pot over low heat. 
  2. Stir continuously into a thick paste (just like goo). 
  3. Put it aside to cool.
  4. Blend pear, onion, ginger and garlic with fish sauce.
  5. Add pear mix, sugar, chilli powder and hot paprika into the glutinous goo. Mix well.
  6. Using a silicon brush (or fingers), spread the chilli paste onto each leaf, making sure that every inch of the leaf is covered with the sauce.
  7. Store in an airtight container, and place in the cool dark place (pantry). 
  8. And after 3 days, kimchi is ready for consumption.
  9. Keep refrigerated 
*note : must use nashi pear, other pear just don't give that same taste...

Friday, January 11, 2013

Gazpacho

Cold-Tomato-Soup

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My brain slowly becoming alert and waking up from interrupted night sleep. My eyes were trying to accommodate and adjust to the bright light streaming from my bedroom windows... almost blinding...
A quick glance towards the ticking alarm clock... its almost 7 am.

Small beads of sweat started to emerge...

Slowly... lazily...  I swung my feet off the bed and head out to the kitchen... in the 'sleep deprivation' state of mind, I reached out to open the door... walked out to the yard... smell the air...
The sky was clear without any white fluffy clouds, the air was heavy, humid and almost zero breeze...
... I let out a big sigh... '... another scorcher day!!' 




'what's for dinner?' I could almost hear myself asking... I had no intention to slog over the stove nor am I starting the oven...
Half awake and half asleep...reached out to open the fridge... did a quick scan... found a bag of truss tomatoes, cucumber, feta cheese, basil and few bits and bobs...

My daughter's ~ "Mom,can you make tomato soup? I loooove tomato soup"... came to mind.

Gazpacho!... yes Gazpacho...why not give it a go.. afterall, it is tomato soup
Super PLUS point is ~ Gazpacho best served COLD!! Superb on HOT summer days...

With dinner plan 'almost' sorted... I shut the fridge door firmly... and headed back to bed, hoping to catch another wink or two...

Next week Post: another COLD meal to go with Gazpacho ~ Simple Angle Hair with Olive Oil infused with Lemon....stay tune ...

Take care... and have a wonderful weekend.

Lisa H.xox

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Recipe (serve 4)
Click here to print

2 Slices of ciabbatta (1 inch thick)
2 tablespoon balsamic vinegar
¼ cup water
600g tomatoes
½ continental cucumber
1/8 cup olive oil
1 tablespoon paprika
1 garlic cloves
1/3 cup of olive oil

Garnish
2 Tablespoon diced tomatoes
2 Tablespoon diced cucumber
Sprigs of fresh basil leaves

  1. Mix Balsamic vinegar with water and soak ciabbatta. Set aside
  2. Remove seeds from tomatoes and cucumber.
  3. Toss the vegetable with olive oil and season with salt and pepper.
  4. Transfer everything into a blender and blend till smooth.
  5. Sieve into a jug
  6. Chill for at least 4 hours
  7. Garnish with diced cucumber, tomatoes and sprigs of Basil leaves.

Friday, June 22, 2012

Wong Bok/ Napa Cabbage Parcels



wong-bok-parcels

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Brrrr...
the temperature plummeted to 3C and 2C on 2 consecutive mornings. We have been blessed with rain, plenty of rain and thunderstorms early in the season... ... hence drop in temperature. I was reluctant to get up and leave my warm comfy bed, but wake up I must... to prepare kids' lunch bags, to wake them up and get ready for school. 

This cold weather makes me yearn for something hot and soup-y...
Steamboat came to mind. We decided to have 'steamboat' with hope that it will fix this 'Winter Chill' cravings... happy with our plan and looking forward to the 'Steamboat' weekend... but wait, to my teens, Steamboat will not be Steamboat if there is NO Wontons as Entree...


H started preparing the chicken mix for wontons. .... but H has the tendency to double the amount of anything he is making... and we ended up with so much leftover of chicken mix.
Not wanting to freeze the mix, furthermore, I hardly have any 'breathing' space in my freezer... I use the leftover chicken mix  (no more wonton skins), wrapped the mix nicely in Chinese cabbage leaves, steam these morsels for 20 minutes....

At our dinner table... kids were going "ooohs and aaahs" and 'Why haven't you make these before, Mom?' 
I wish I could freeze the moment and frame ~ the look on their faces...hee heewhen told, that they just had it yesterday, cooked and presented differently... 
my kids, my kids...big hug hehehe 



Recipe (serve 4)
500g mince chicken
1 carrot diced 
3 Shiitake mushroom, pre-soak, diced
2 tablespoon light soya sauce
1 tablespoon of oyster sauce
1 tablespoon corn flour and another 1 teaspoon to mix with water
a dash of sesame oil 

a dash of white pepper
salt to taste
Wong Bok/ Napa Cabbage/ Chinese cabbage
Golden fried chopped garlic
  1. Mix all the ingredients in a bowl. Set aside.
  2. Start the steamer going on the stove.
  3. Washed and microwave the cabbage for about 1 minute or give it a quick blanch. Quickly soak in cold water to stop further cooking. 
  4. Drip dry or pat dry the cabbage leaves. (chop off the hard stems, if there is any). 
  5. Lay the leaf flat on a plate or clean chopping board with the hard stem near you. 
  6. Spoon about 1 to 2 tablespoon of chicken mix onto the leaf. 
  7. Roll with 1 turn and fold in the sides (left and right) and continue rolling. 
  8. Place the rolled cabbage parcels with seam downwards on a steamer and steam for 20 minutes till the chicken mix is cooked. 
  9. Garnish with golden fried chopped garlic and spring onion. 
  10. Serve with steamed rice.
Note : I moderated the quantities... feel free to add or reduce seasonings. Try to use the bigger leaves, as I encountered difficulties in rolling, due to smaller leaves towards the 'centre' or core.

Sunday, March 27, 2011

Spicy Celery Stir-fry



Celery~ sometimes used in salad, dip in peanut butter sinful... but nice winking, or crunch away as snacks.

Have tried stir-fry celery? Well... I have not...

Many times... I would flipped over the pages of my Japanese cookbook, looking for some mouth watering Japanese dishes to cook and of course to blog about ... and many times this Spicy Celery Stir-fry page would 'stare up' at me...  and again... on numerous occassion... I would just turn the pages over ~ giving it a miss.

And over  a period of time... the brain 'bookmarked' the page and starts to be inquisitive... sending signals to  all my senses... finally, I cave-in to the page.... and decided to give it a go ... I have a bunch of celery in the crisper...that I have exhausted with ideas, what to do with it!!!...
To our surprise!! not the kids though, celery and them are not in sync tongue... the stir-fry is really ... really good... salty, sweet and spicy and still have that celery crunchiness...
Say no more ~ Spicy Celery Stir-fry  will definitely have a spot on our dinner table ...  either as a side dish or on our vegetarian day...big grin

Note : if bird's eye chilli is too hot to handle... use dried chilli instead!! 


Recipe
4-5 celery sticks (reserve the leaves)
1 bird's eye chilli - deseeded and finely sliced
1 tablespoon oil
4 teaspoon sugar
2 tablespoon light soy sauce
  1. Cut celery into 2 inches long strips.
  2. Heat oil in the wok or frying pan.
  3. Add chilli, sugar and celery. Stirfry over moderate heat for 1 minute.
  4. Add soy sauce and continue to stir for another 1 minute.
  5. Add the celery leaves and continue to stir. To keep the celery crisp, continue to cook for another 3 minutes.
  6. Serve as side dish with steam rice.

Thursday, December 2, 2010

Bamboo Shoots~ Side Dish


We have deprived little pandas of their meal... sad Bamboo shoots is a delicacy when we are far away from home. 
'Old Wives' Tale' ~ bamboo shoots is believed to have cause 'wind' and whoever has arthritis should avoid bamboo shoot altogether

I was trying out this recipe yesterday... preparing pickled bamboo shoots for our dinner as a side dish. The smell of pickled bamboo shoots is horrid (smell like urea....) and it stays in the kitchen or house for a very long time...

The minute Mr H walked in the house... I could see his face started to twitch... sick
Mr H : What's that smell??
Me : hmm... bamboo shoots
Mr H: I think I need some air...
and he immediately opened the front door and kitchen door... hoping that the breeze would clear the odour.
So yes ... the smell of pickled bamboo shoots can be a 'Put Off' ... even to our Asian nose ...

Basic ingredients ..
Recipe:

400g Bamboo shoots - purchased from Asian Grocer
2 tablespoon fish sauce
2 tablespoon lime juice
1 tablespoon sugar
2 shallots - thinly sliced
4 sprigs of spring onion - thinly sliced
1 chilli - julienne
12-15 young mint leaves
3 tablespoon of glutinous rice -
1 tablespoon of toasted sesame seeds

  1. Wash Bamboo shoots and place on kitchen paper. Cut into thin strips
  2. Mix fish sauce, lime juice, sugar and shallots in a bowl. Leave it aside
  3. Roast (dry)the glutinous rice in a pan until golden in colour, once cooled, use pestle and mortar or processor and ground into a semi fine texture.
  4. Roast (dry) sesame seeds. Leave it aside.
  5. Mix bamboo shoots, fish sauce dressing, chilli, spring onion and grounded glutinous rice in a salad bowl
  6. Sprinkle with toasted sesame seeds

Bamboo Shoots As Side Dish on Foodista

Thursday, November 18, 2010

Serunding Ikan Bilis/ Anchovies Floss


What is serunding (pronounce Se-roon-ding)?
It is a Malay word ~ literally translated to Meat Floss... There are many type of serunding... Beef, chicken, fish.. and last but not least... Anchovies.... Serunding is best served with steamed glutinous rice cooked in coconut milk or spread on white bread or eat it with hot steamed rice ... 


Soak Anchovies to get rid off the excess salt
This is my second serunding making in a week... My first was Beef serunding (Beef Meat floss)... sadly my beef serunding could not make it to my photoshoot... it was gone in a blink.
Mr H hardly had the chance to savour ... may be a tiny pinch to taste... The culprits were my 2 hungry teens!! and yet they are whining... 'Not enough' ...' Oh, Mom!! its so little'... bla...bla..bla...
I slogged over the stove again yesterday to make Anchovies Floss ... and off it goes ~ to my make-shift studio for some photography session... before its too LATE....smug

Chillies and chopped onions in a blender...
serunding recipe is from my mom's old cookbook.... 

Recipe:

500g dried anchovies - soaked to get rid of excess salt.
10 dried chillies - soaked in hot water
1 red onion - roughly chopped
1 tablespoon of prawn granules or belacan
2 handfull of store bought golden fried shallots
sugar to taste (about 1/2 cup to start with)
1/2 cup of cooking oil

Method:
  1. Blend the onion and chillies into a smooth paste
  2. Blend 300g of the anchovies into a smooth paste and roughly chopped the other 200g
  3. Heat up cooking oil in wok.
  4. Add the chilli paste, keep stirring until the paste thickened and fragrant
  5. Add paste and the roughly chopped anchovies
  6. Keep stirring and cooked until all the moisture and liquid dried up.
  7. Season with sugar...
  8. lastly add the golden fried shallots and stir...
Best serve with steamed glutinous rice with coconut milk or pulut...

From My Lemony Kitchen... on Foodista

Tuesday, November 2, 2010

Caramelised Onion

Have you seen onion ....this.... BIG??

compare the size of Mr H Jr and Miss E hands to our 'ginormous' onions?? :)
.
.
drum roll
.
.


.....all came from this tiny vegetable patch :)




...... No!! we have not been feeding our onions with steroid... :0 ...but organic seaweed and fish fertiliser...and of course with some Tender, Loving, Care...may be too much TLC :)
So when the harvest was good and in abundance...  plus summer is lurking round the corner which translate to good weather...
mercury is rising to 33C today and 35C tomorrow...I am melting away!!!!... 

Its  time to head out and enjoy Alfresco dining ... cart out our BBQ set... start the fire ... and make some caramelised onions... the smell of onions sizzling on the BBQ plate is heavenly... yum...yum...   

  • Red Onion - thinly sliced
  • balsamic vinegar
  • sugar
  • olive oil
Mix the onion with balsamic vinegar and sugar. Set aside. Add about 3 tablespoon of olive oil in a saucepan or wok or even on the Barbie, add onion and keep stirring until it caramelised... Serve with steak or hotdog or burger...

psst... I forgot to weigh the onions therefore all the quantity were based on my good judgement ;P

From My Lemony Kitchen...

Thursday, August 19, 2010

Kim Chee

 

Kimchee, gimchi or kimchi... is a Korean traditional side dish.

It is easy to make and Mr H Jr... who does not eat anything 'green' (aka as vegetables) loves kimchee. If we were to buy a tub of 400g of kimchee from Asian grocer, it would set us back by AUD5. And our homemade kimchee, cost us less than AUD2 for 700g to 1 kg... 

A brilliant condiment to go with steam rice, noodles in broth... and just recently we tried kimchee pancake!! Very versatile fermented vegetable indeed! :) 
  •  0.8-1kg chinese cabbage
  • seasalt
  • garlic andd ginger - finely chopped
  • crushed chilli
  • sugar
Wash, clean chinese cabbage then thicky sliced. Add seasalt ... submerge the cabbage (hold down by placing plate on top)....and marinate overnight in the refrigerator. Wash off the salt and drain in a colander. Mix the cabbage, chilli, chopped garlic and ginger into a bowl and mix well... Add sugar or salt according to one's preference.

Friday, August 13, 2010

Acar Ikan Masin/ Salted fish Pickle


It was raining the whole day yesterday... weatherman says, there'll be more rain this week and next week. We need rain... it has been a dry winter... not a very cold one either (hmm... there will be less cherries this year .. and will be pricey too!!)..

Rainy days  always reminded me of my younger days... some donkey years ago!! Our monsoon season was from July onwards... very heavy downpour with flashing lightning and loudest thunder... very scary indeed...for a young child, especially when it was nearly bedtime...
It, too reminded me of one special dish... a 'poor man's' dish...~ fried salted fish with hot steaming rice and ground white pepper?.. It is the most unhealthy meal but I relished the taste of crispiness, saltiness, and the heat from white pepper... could warmed up my tummy... :)
 
  • salted fish ~ kurau or mergui
  • 100g -150g dried chillies
  • 1 tablespoon ground fennel 
  • 50g raisins
  • 3 tablespoon of golden fried shallot (from grocer or 3 shallots thinly sliced)
  • 1 sprig of curry leaves
  • 3 cloves of garlic - thinly sliced
  • 1 inch fresh ginger - thinly sliced
  • 100ml water mix with 3/4 tablespoon tamarind concentrate
  • 100g sugar
  • 1 tablespoon toasted sesame seeds
  • Canola or cooking oil
Cut the salted fish into 1cmx3cm size or bite size. Rinse in cold water to get rid of the excess salt. Pat dry on kitchen paper. Heat up oil in wok and fry until golden in colour. Put aside.

Using the same wok (wipe the used oil with kitchen paper... be careful it is HOT!!). Add about 2 tablespoon of oil, and give the dried chilli and grounded fennel.. a quick stir. Leave it to cool .then.. blend (add a little bit of water) into a fine paste. If shallots are to be used, then saute the shallots until golden in colour.

Heat the wok again... add oil and stir fry the curry leaves until fragrant. Add the chilli paste, ginger and garlic... and stir until the oil separates.
Add water and tamarind concentrate and bring to boil. Stir in sugar and simmer over gentle heat until gravy is thick.... leave it to cool.
Last step... add the salted fish, golden fried shallots, sultanas and toasted sesame into the sauce, mix well. Ready to be consumed or leave it overnight for the flavour to develop...

Thursday, March 18, 2010

Gyoza


Originated from China... and known as Gyoza in late 17th century as it was introduced to the Japanese.

There has been a lot of articles and recipes written on Gyoza...and its fillings... its up to individual taste buds...some will have mince pork, cabbage etc. But I usually go for simple filling... Its either I don't have most of the ingredients in the fridge when I am in 'the mood' to cook and eat certain things..(then I'll do the 'Nigel Slater' ~ scrounge for ingredients in the larder or fridge!!) or just plain lazy... most of the the time its the later....

Filling:
  • 200g mince chicken
  • 1/2 carrots - diced (finely)
  • 15 pieces water chestnuts - diced
Mix all the above ingredients and season with salt, sesame oil, pepper.

Sauce:
  • 2cm thinly sliced ginger
  • 1 tablespoon light soya sauce
  • a pinch sugar
  • white vinegar
Mix all the above

Assemble: Place about 1 teaspoon of the meat filling on the gowgee skins, then 'wet' slightly the edges with cornflour mix with water... and fold....


Cooking Gyoza: bring chicken stock to boil and on the simmer....
Spray oil in a shallow pan or frying pan (with cover), cook Gyoza until the bottom turned brown then ... ladle the chicken stock into the pan. Cover and leave the Gyoza in chicken stock until its cooked and the chicken stock dried up... Serve with sauce...

Question: Which 'folding' do you like best....top or bottom photo (just look at the Gyoza displayed in center of photo)???
One folded by 'moi' and the other by Mr H....

Wednesday, March 3, 2010

Condiment for Chicken Rice


Ginger Sauce:
  • 4 inch of ginger - roughly chopped
  • juice of 1 lime
  • light soya sauce
  • 2 cloves of garlic
  • a dash of sesame oil
  • sugar
Mix everything in food processor, and process into a paste.

Garlic Sauce
  • 10 cloves of garlic - finely chopped
  • 2 tablespoon of vegetable oil
  • kicap manis
Saute the garlic until golden in colour, then add kicap manis and oyster sauce. A dash of white pepper

Sauce for steam chicken..
  • Garlic - finely chopped
  • Oyster sauce
  • 1/2 cup water
  • dash of white pepper
  • 1 tablespoon of cornflour mix with water as thickener
Saute the garlic until golden, add oyster sauce . Give it a good stir on low fire. Add water and bring to a gentle boil, then add the cornflour mix. Stir until the sauce thickened then add a dash of white pepper.

Coriander and Soy
  • 1 cup chopped fresh coriander
  • 1 tablespoon lite soy sauce
  • 2 tablespoon kicap manis
  • juice of 1 lime
  • 3 tablespoon water
 Mix all in a bowl..

Friday, February 19, 2010

Kerabu Perut/ Tripe Salad


We take a break from Chinese cuisine...

Kerabu Perut is a typical Malay side dish. Its an acquired taste... some may find it tasty and some may find it offensive... depends on which way you look at it... 
Nowadays, tripes sold in supermarket (in Malaysia) are washed, pre-cooked and ready to use, no doubt there are still 'uncooked' tripes available especially in smaller town wet market.
It is quite a task to clean the 'cow's stomach', one need to scrub and scrub then boil for quite a long time until it is tender.
The 'cooking' part is usually the one that will put you off... as the smell (of the boiling tripes in the pot permeates the whole house) ... can be really offensive to some... I will not describe it here... but to reduce the 'smell', just throw in galangal in the boiling pot...  that should solve any 'smelly' issues....
  • 2 cups of cooked tripe - thinly sliced
  • 2 cups of bean sprouts - give a quick blanch
  • 2 red chillies - grounded
  • Belacan Maggi granules
  • 2 cm ginger - jullienne
  • 1 onion - thinly sliced
  • 2 tablespoon of chopped fresh coriander
  • 3 tablespoon rice grains - pan toasted until golden brown and ground
  • 1/2 cup of dried shredded coconut - pan roasted and ground
  • salt
  • juice of 1 lime
  • fresh coriander for garnishing
Mix all the ingredients in a big salad bowl. Serve as a side dish with rice.

Friday, October 16, 2009

tomato salsa

The last dish to compliment my Mexican meal week....



  • 1 ripe tomato - chopped
  • 1/4 cup of chopped coriander leaves
  • 2 tablespoon lemon juice
  • salt
Mix all the ingredients and season with salt.
Tip: add corn kernels and a little bit of sweet chilli sauce
the complete Mexican Meal....

Wednesday, October 14, 2009

Guacamole

Avocado can be found all year round in the Wanneroo Market. There are many species.. the most common is Hass. Avocado has a lot of 'good' ness for health (I will not go into details...I am not an expert ...)


  • 2 ripe avocado
  • 2 garlic - crushed
  • 2 tablespoon lemon juice
  • salt
Mashed the avocados, add lemon juice and crushed garlic. Season with salt.

Friday, August 7, 2009

Nasi Tomato Part 3

The easiest of them all..... the simple kerabu timun to go with the Nasi Tomato and Kurma.



  • 2 lebanese cucumber or any other cucumber. I used the lebanese as it has that crunchy crisp texture
  • 1 red onion
  • salt
  • sugar
  • optional: sliced red chilli
  • option: a little bit of white vinegar
Thinly sliced the cucumber and onion. Place all ingredients in a bowl. Add a little bit of salt and sugar and vinegar. Mix them well....

Friday, June 12, 2009

Mom's Sambal Tumis

Nothing beats mom's cooking.... I am no where near in making this sambal tumis like my mom's sambal tumis... We usually make this in huge quantity.... and freeze some... don't have to cook to often... otherwise the neighbours will come knocking on our door .... the chillies and belacan smell!!



  • 20 dried chillies - soaked overnight
  • belacan
  • 2 onion
  • tamarind paste - agak2
  • salt
  • sugar
In a blender... blend chillies, onion into a fine paste. Heat up the wok on high heat. Add 1/2 cup of oil. Add the blended ingredient, belacan and the tamarind paste into the wok. Once the chilli mixture starts to splatter, lower down the heat... into a simmer. Keep stirring as it will easily 'burnt' at the bottom. Add sugar and salt to your liking. It is ready when its thick and glistening with chilli oil...
Tip: Use oil as a medium to blend the chilli and onion... . It takes longer to cook if water is used.